The “Equinox Barn Celebration” will take place in Hillsburgh, Ont., the location of Zocalo. Equinox is that moment when the plane of the earth’s equator passes through the center of the sun’s disk (if you can imagine that), a phenomenon that takes place twice a year, usually around March 20 and September 23 (the autumnal equinox). At that moment, both northern and southern hemispheres are equally illuminated.

According to Neighbourhood Group founder Bob Desautels, this is sure to be a treat of a multi-sensory event with preeminent conductor Judith Yan leading the GSO in the music of 20th-century American composer Aaron Copland.

“The food from Miijidaa, coordinated by Chef Shea Robinson, will be‎ a head-to-tail style meal preceded by delicious canapés,” Desautels says. “The concert will feature Judith Yan who guest conducts all over the world and was formerly Associate Conductor at the Toronto Opera Company. We are excited to hear Judith as she leads an ensemble from the Guelph Symphony Orchestra performing Copland’s “Appalachian Spring.”

The food aspect of the afternoon is “pop-up” hors d’oeuvres followed by a three-course meal along with beverages. Net proceeds of the event got to the Grand River Conservation Foundation.

Desautels adds that the food and beverage partners in the event have their own special illuminating qualities that will mesh with the event perfectly. “This is another terrific ensemble that includes Yu Ranch, Steam Whistle Brewing, Southbrook Vineyards and the Grand River Conservation Foundation,” he says.

“It is sure to be a one-of-a-kind event, and I expect that we will be talking about it for years to come.”

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“Boyle these shell fishes: then flowre and frye them: then put them into a Pipkin, with a pinte of Claret Wine, Sinamon, Sugar, and Pepper. Take your Ducke boyled or roasted, and put them into two severall Pipkins, if one be boyled, and the other roasted and a little Sugar, large Mace, and fryed toasts, stuck around about it with Butter.”by John Murrell, A New Booke of Cookerie (1615); Cooking with Shakespeare (Morton and Coppolino, Greenwood Press, 2008)